Lightly spray 12 cups in a muffin pan with cooking spray, and set the pan aside.

Remove the biscuits from the pan (POP!), and chop each biscuit into 6 pieces.

In a shallow dish, melt the butter. Stir in the garlic, salt, red pepper flakes, and black pepper. Set aside.

In a large bowl, stir together the chopped ham, parsley and Skellig Sweet Cheddar. Set aside.
Take each biscuit piece, and roll it lightly in the butter mixture. Add each biscuit piece to the large bowl with the ham, parsley and cheese.

Once all biscuit pieces are coated in the butter mixture and ham mixture, divide the mixture between 12 muffin cups, lightly pressing them into each cup.

Bake for 20-24 minutes, until golden brown on top and done in the middle (use a toothpick to test the centers).

Let cool for about 5 minutes before sliding them out of the pan and serving warm.